Make cornbread according to directions, using creamed corn, drained whole kernel corn and sour cream. You can add eggs if the mix calls for it, or milk if the mixture is too thick. Bake in 13 x 9 baking dish until golden.

Spread leftover chili across top of cornbread.

Top with shredded cheese. You can either bake right away or cover and freeze for future use. If frozen, it will take 1 1/2 hour to bake from frozen at 300 F, covered for the first hour, then uncovered for the last 1/2 hour. Use a meat thermometer to make sure it is fully heated.

If you are baking it right away and not freezing it, bake 30-35 minutes at 350 F.

Place tortillas one at a time in skillet. Top with shredded cheese and chili.

Fold over quesadilla style.

Meanwhile, cook 2 eggs per serving over easy.

Place folded tortilla on plate. Top with eggs. Add salsa and sour cream to taste.

This recipe was the result of tortillas being on buy one get one, as were salsa and sour cream. I also saved 4 c. of chili last time we had it and froze it for future inspiration.

These were a hit. We will definitely have them again. It would also be nice with breakfast sausage or other meat in place of the chili. Fresh tomatoes, onions or avocado, as well as leftover corn or beans would add a nice touch.